Spicy Sauteed Italian Shrimp Recipe

Prepare shrimp and sausage

Pat the shrimp dry with paper towels and season lightly with 1/2 tsp kosher salt and 1/4 tsp black pepper. Remove sausage from casings and crumble into small pieces.

Heat a large sauté pan over medium-high heat. Add 1 tablespoon olive oil. When shimmering, add the crumbled sausage and cook, stirring and breaking into smaller pieces, until browned and cooked through, about 5–6 minutes. Use a slotted spoon to transfer the cooked sausage to a plate, leaving rendered fat in the pan. If the pan becomes dry, add the remaining 1 tablespoon olive oil.

Reduce heat to medium. Add the minced garlic to the pan and sauté for 30 seconds until aromatic (do not brown). Add crushed red pepper flakes and paprika and stir for 15 seconds to bloom the spices.

Add the seasoned shrimp in a single layer and cook 1–2 minutes per side until pink and just opaque (internal temperature 120–125°F for medium doneness). Avoid overcooking. Return the cooked sausage to the pan to combine with the shrimp. Pour the white wine (or stock) into the pan and scrape any browned bits from the bottom. Let wine reduce for about 1 minute.

Cook potatoes

Place the diced Yukon Golds in a small pot and cover with cold, salted water. Bring to a simmer and cook until just tender, about 6–8 minutes. Drain and spread on a tray to cool slightly and steam off moisture.

While potatoes cook, combine the minced gold shallots, chopped porchetta (or roasted pork), chopped capers, parsley, lemon juice, olive oil, and red wine vinegar in a bowl. Add the cooked, cooled potatoes and gently toss to combine. Season with 1/2 tsp kosher salt and 1/4 tsp black pepper, tasting and adjusting as needed. The relish should be slightly chunky and bright; set aside at room temperature.

With the shrimp and sausage back in the pan and the wine reduced, add the butter and swirl until melted to create a light pan sauce. Stir in lemon zest and 1 tablespoon chopped parsley. Taste and adjust seasoning with additional salt or pepper if needed.

Spoon the spicy sautéed Italian shrimp and sausage onto warmed plates or over a bed of grilled bread or polenta if desired. Top each portion with a generous spoonful of the Yukon Porchetta Relish. Garnish with remaining chopped parsley and serve with lemon wedges.

Serve immediately. The relish may be made up to 2 hours ahead and held at room temperature; rewarm shrimp very briefly if needed before serving.